10-Min Lemon Ricotta Cake with Fresh Berries
A no-bake lemon ricotta mousse that tastes like a rustic Italian dessert but comes together in minutes. Layer it with whipped cream and fresh berries for a plate that looks bakery-ready.
- Total time
- 10 min
- Servings
- 4
- Calories
- 310
- Protein
- 12g
lightelegantitalianvegetariancreamyfluffydessertdessert
Ingredients
- 1 lb whole milk ricotta
- ½ cup heavy cream
- 2 whole (zested + juiced) lemon
- ⅓ cup granulated sugar
- 1 cup fresh blueberries
- 1 cup fresh strawberries, halved
- 2 tbsp honey
Instructions
- 1
Pour ricotta into a bowl and stir until smooth, breaking up any clumps.
- 2
Whip heavy cream with 2 tbsp sugar until soft peaks form, about 90 seconds.
- 3
Fold whipped cream into ricotta with lemon zest, lemon juice, and remaining sugar until combined.
- 4
Toss blueberries and strawberries with honey in a small bowl.
- 5
Spoon ricotta mousse into bowls or plates, top with honey-berry mixture, and serve.
Tools you’ll need
- mixing bowl
- whisk or hand mixer
- spoon
- microplane or box grater (for zesting)
- knife and cutting board
- serving bowls or plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
